Hot answers tagged adjuncts
3
I would be inclined to say that this should be done in secondary. A quick google search shows that some people have tried making mushroom vodka that apparently turned out well. I would suggest making an infusion in vodka with dried mushrooms like you would a spice and adding that to the final product. I can't say too much as to quantity currently, but I ...
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Yes you can mash with popped corn, it can be thought of basically as torrified corn.
You do not, however want to get the buttery flavor that we typically associate with popcorn in your beer so make sure you use an air popper beforehand.
You are going to get the typical corn flavors come through, not necessarily a "popcorn" flavor, if that is what you are ...
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You're right that flaked barley normally has to be mashed to extract the potential yield. However, the main contribution of the flaked barley isn't so much the sugar potential, but beta glucans and proteins. The beta glucans contribute to the thicker mouthfeel, and the proteins to the foam (head). While you may get a little starch in the beer from steeping ...
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I don't believe in any way that maple 'wood' shares any distinct flavor qualities with maple 'syrup'. So I really don't think, by doing what you propose, you will come out with the end product you are looking for. But, to see for yourself, make a maple 'wood' tea, get that fire goin', put on your favorite Birkenstocks, and give it some sips.
On the other ...
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Randy Mosher in his fantastic book "Radical Brewing" describes a chanterelle beer that he does. I won't post the recipe since I'm not sure how copyright works for that kind of thing, but I'm sure you can google around for it if you don't own Radical Brewing. http://www.radicalbrewing.com
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There is no reason it should be different from any other sugar. I use 45 ppg and get the gravities I expect, so I would have to say that 46 is closer than 38. I suppose it could vary by brand if one brand somehow cut the sugar with something else, but I'm not aware of that actually happening. BTW, candi sugar rocks are a waste of money. Belgian brewers ...
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The rind of citrus is quite hardy and you could sanitize it as well as your knife / cutting board using a normal acidic sanitizing solution. Once you've floated the fruit in the solution for a while - bobbing it, you can then chop it into quarters after scoring the rind.
The rind has a lot of oils that will give a very different flavor than just the juice. ...
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